eCook Meal
Smoky Beef Mince & Spicy Tacos
with a zingy green sauce & charred corn
Craving some tacos? We’ve got you, Chef! Lightly crisped corn tortillas are packed with smoky, chipotle-infused beef mince, charred corn and a spicy, creamy & salty Peruvian sauce (yum!). Garnished with fresh coriander and lime wedges. Trust us, one serving is not enough!
Serving guide
Choose your portion size.
CHARRED Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SMOKY MINCE & BEANS
Return the pan to medium-high heat with a drizzle of oil. Fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the Onion and fry until soft, 3-4 minutes. Add the chipotle chillies and fry until fragrant, 30-60 seconds. Pour in the tomato passata, 150ml [300ml]|#7DA0D7 of water, and simmer until reduced and thickened, 12-15 minutes. In the final 3-4 minutes, add the beans and cook until warmed through. Remove from the heat. Add a sweetener (to taste) and seasoning.
MAKE THE SAUCE
To a blender, add the Feta, the mayo, the jalapeños, ¾ of the coriander, the lime zest, a squeeze of lime juice (to taste), and 2 [4]|#7DA0D7 tbsp of water. Blend until smooth, adding water in increments if it's too thick, and season.
TOAST THE TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
TIME TO EAT
Fill up the tortillas with the loaded smoky mince, sprinkle over the charred Corn, and drizzle over the Peruvian sauce. Garnish with the remaining coriander and serve with any remaining lime wedges. It’s a wrap, Chef!
CHARRED Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SMOKY MINCE & BEANS
Return the pan to medium-high heat with a drizzle of oil. Fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the Onion and fry until soft, 3-4 minutes. Add the chipotle chillies and fry until fragrant, 30-60 seconds. Pour in the tomato passata, 150ml [300ml]|#7DA0D7 of water, and simmer until reduced and thickened, 12-15 minutes. In the final 3-4 minutes, add the beans and cook until warmed through. Remove from the heat. Add a sweetener (to taste) and seasoning.
MAKE THE SAUCE
To a blender, add the Feta, the mayo, the jalapeños, ¾ of the coriander, the lime zest, a squeeze of lime juice (to taste), and 2 [4]|#7DA0D7 tbsp of water. Blend until smooth, adding water in increments if it's too thick, and season.
TOAST THE TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
TIME TO EAT
Fill up the tortillas with the loaded smoky mince, sprinkle over the charred Corn, and drizzle over the Peruvian sauce. Garnish with the remaining coriander and serve with any remaining lime wedges. It’s a wrap, Chef!
CHARRED Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
SMOKY MINCE & BEANS
Return the pan to medium-high heat with a drizzle of oil. Fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the Onion and fry until soft, 4-5 minutes. Add the chipotle chillies and fry until fragrant, 30-60 seconds. Pour in the tomato passata, 450ml [600ml]|#7DA0D7 of water, and simmer until reduced and thickened, 15-20 minutes. In the final 3-4 minutes, add the beans and cook until warmed through. Remove from the heat. Add a sweetener (to taste) and seasoning.
MAKE THE SAUCE
To a blender, add the Feta, the mayo, the jalapeños, ¾ of the coriander, the lime zest, a squeeze of lime juice (to taste), and 6 [8]|#7DA0D7 tbsp of water. Blend until smooth, adding water in increments if it's too thick, and season.
TOAST THE TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
TIME TO EAT
Fill up the tortillas with the loaded smoky mince, sprinkle over the charred Corn, and drizzle over the Peruvian sauce. Garnish with the remaining coriander and serve with any remaining lime wedges. It’s a wrap, Chef!
CHARRED Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
SMOKY MINCE & BEANS
Return the pan to medium-high heat with a drizzle of oil. Fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the Onion and fry until soft, 4-5 minutes. Add the chipotle chillies and fry until fragrant, 30-60 seconds. Pour in the tomato passata, 450ml [600ml]|#7DA0D7 of water, and simmer until reduced and thickened, 15-20 minutes. In the final 3-4 minutes, add the beans and cook until warmed through. Remove from the heat. Add a sweetener (to taste) and seasoning.
MAKE THE SAUCE
To a blender, add the Feta, the mayo, the jalapeños, ¾ of the coriander, the lime zest, a squeeze of lime juice (to taste), and 6 [8]|#7DA0D7 tbsp of water. Blend until smooth, adding water in increments if it's too thick, and season.
TOAST THE TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
TIME TO EAT
Fill up the tortillas with the loaded smoky mince, sprinkle over the charred Corn, and drizzle over the Peruvian sauce. Garnish with the remaining coriander and serve with any remaining lime wedges. It’s a wrap, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R189.56
for 4 servings · R47.39 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Sliced Pickled Jalapeños needs 40 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 10% of packR6.00
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Beef Mince needs 600 gHalaal Regular Beef Mince 500 g 500 g at R72.99 · 1.20× packR87.59
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Cannellini Beans needs 480 gCannellini Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
Not in the Woolies basket — source these elsewhere:
- Tomato Passata
- Chipotle Chillies In Adobo
- Wheat Flour Tortillas
- Hellmann's Tangy Mayonnaise
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Smoky Beef Mince & Spicy Tacos?
The preparation time for Smoky Beef Mince & Spicy Tacos with a zingy green sauce & charred corn is between 20 and 40 minutes.
What is the total time required to make Smoky Beef Mince & Spicy Tacos with a zingy green sauce & charred corn?
The total time required to make Smoky Beef Mince & Spicy Tacos with a zingy green sauce & charred corn is between 35 and 55 minutes.
How many servings does Smoky Beef Mince & Spicy Tacos provide?
4 servings
What are the main ingredients in Smoky Beef Mince & Spicy Tacos?
Beef, Beef Mince, Cannellini Beans, Chipotle Chilli in Adobo, Corn, Feta, Fresh Coriander, Hellmann's Tangy Mayonnaise, Lime, Onion, Pickled Jalapeño, Tomato Passata, Wheat Flour Tortilla
What is the nutritional information of Smoky Beef Mince & Spicy Tacos?
Calories: 1373, Carbs: 102 grams, Fat: grams, Protein: 49.2 grams, Sugar: 19.5 grams, Salt: 1551 grams
How do I prepare Smoky Beef Mince & Spicy Tacos?
MAKE THE SAUCE: To a blender, add the feta, the mayo, the jalapeños, ¾ of the coriander, the lime zest, a squeeze of lime juice (to taste), and 2 [4]|#7DA0D7 tbsp of water. Blend until smooth, adding water in increments if it's too thick, and season. TOAST THE TORTILLAS: Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. SMOKY MINCE & BEANS: Return the pan to medium-high heat with a drizzle of oil. Fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the onion and fry until soft, 3-4 minutes. Add the chipotle chillies and fry until fragrant, 30-60 seconds. Pour in the tomato passata, 150ml [300ml]|#7DA0D7 of water, and simmer until reduced and thickened, 12-15 minutes. In the final 3-4 minutes, add the beans and cook until warmed through. Remove from the heat. Add a sweetener (to taste) and seasoning. CHARRED CORN: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. TIME TO EAT: Fill up the tortillas with the loaded smoky mince, sprinkle over the charred corn, and drizzle over the Peruvian sauce. Garnish with the remaining coriander and serve with any remaining lime wedges. It’s a wrap, Chef!
What should be prepared from my kitchen to make Smoky Beef Mince & Spicy Tacos?
Beef, Beef Mince, Cannellini Beans, Chipotle Chilli in Adobo, Corn, Feta, Fresh Coriander, Hellmann's Tangy Mayonnaise, Lime, Onion, Pickled Jalapeño, Tomato Passata, Wheat Flour Tortilla
How many calories does Smoky Beef Mince & Spicy Tacos have?
1373 calories
How much fat content does Smoky Beef Mince & Spicy Tacos have?
grams